Cooking methods

There are 40,000 types of rice but – don’t worry – I intend only to introduce you to the ones that are widely available. Basically, rice is classified mainly by the size of the grain. Long-grain rice is long and slender, staying separate and fluffy after cooking and thus making it a good absorbent side dish. Short-grain rice is shorter and plumper, those with a slightly longer grain working well in paella and risotto, while the short-grain pudding rices are almost round, with moist grains that stick together when cooked.